No-yeast pizza dough pizza

Adapted from the BBC Good Food

350 g flour
2 pinches of baking powder
pinch of salt and sugar
2 spoonfuls of olive oil
170-225 mL warm water

Mix the dry ingredients separately, then add in the water and olive oil. Combine until you form a ball. Let this sit in the fridge (preferably 4-5 hours), covered by a damp cloth, while you prepare the toppings.

Pre-cook your toppings (e.g. ham, mushrooms, artichokes, San Marzano tomatoes, onions, etc.) in some olive oil/butter, sliced onions, and minced garlic. Don’t overcook, as they will bake in the oven as well. Grate your cheese (mozzarella di bufala Campana, pecorino romano, scamorza, etc.).

Punch down the chilled dough, and roll flat (a wine bottle works here). Top with chopped tomatoes, then the vegetables. Brush olive oil on the crust. Bake at 200 deg C for 10 min, add the mozzarella (or other cheeses), then put back in for another 15-25 minutes. Garnish with fresh basil and serve.

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~Jessica

P.S. Different Italian pizza types:

  • pizza napoletana
  • pizza alla marinara
  • pizza capricciosa
  • pizza pugliese
  • sfincione.